Caramel flapjack with pumpkin seeds, cranberries and white chocolate

Directions

Heat your oven to 160c/fan140 and butter and line a 22cm square cake tin with baking parchment

Melt the butter and caramel in a large saucepan, then tip in the oats, raisins, sunflower seeds and flour and stir it really will making sure everything is covered in the buttery sauce

Tip into the cake tin and press it down firmly and bake for 40 mins

About 5 mins before the end of cooking time, tip the remaining caramel and the butter into a saucepan and bubble for 5 mins until it turns a dark golden colour and thickens

When the flapjack is done remove it from the oven and sprinkle over half of your chocolate and then pour over the caramel and set aside to cool for about 5 mins

After 5 mins, scatter over the seeds, cranberries and remaining chocolate, pressing them into the caramel lightly so they will stick

Leave to cool completely before turning out and cutting into squares

You can vary this in lots of ways, use extra fruits instead of seeds, and use dark chocolate instead of white. Another good variation is to put a layer of jam on top of the flapjack before you pour over the caramel.